We are almost at the end of yet another year. 2016 has been a year of challenges for independent foodservice operators who have been pushed to new creative heights due to increased competition and changing consumer behaviors.

“Competition from the large chain operators and others will continue in 2017. Independent foodservice operators will have to find new ways to differentiate themselves and increase marketing volumes,” said Dwayne Reno, CEO/Founder of Building Block Associates.

To kick off the holiday season we would like to share our best of 2016 list with you all. This list is comprised of our most viewed newsletter and blog posts of 2016. Thanks again for your continued support.

5. Foodservice In Food Retail As the grocery wars begin to heat up food retailers continue to invest in new ways to increase profits for themselves and shareholders. In 2015 I highlighted the growing trend of Canadian grocers indirectly competing with foodservice operators for customers. As the current “grocery wars” plays out in the media for all to see, a few magic words come to mind such as “dwell time” and “diversification,” ﻿HERE﻿.

4. Sustainable Food, Why All The Fuss!?Canadians are becoming more aware of the foods they eat so it’s no wonder why many in the foodservice industry are making the move towards sustainable food. On average the food you serve to your customers travels 4500km from the place it was originally grown.

Not only does it increase the cost of the goods to transport them this way, but the food has to be treated with chemicals so it stays fresh by the time it gets to you, HERE.

3. Turing Excess Inventory Into RevenueYour restaurant's walk-in will have some excess food laying around. Weather it is produce or poultry the problem with this is storing food you can’t profit from is costly.

Finding a way to turn this around will help to free up valuable shelf space in your walk-in and turn your excess food into revenue, HERE.

2. Veggies Taking Center PlateMany foodservice operators are catching on to the fact that veggies are in demand among Canadian consumers. Not only are vegetables in high demand, but we are also seeing a strong push by many foodservice operators to put seasonal vegetables front and centre in many of their menu items, HERE.

1. The Slowing Loonie & Your Food CostsWe are 3 weeks into January 2016 and what a month it has been thus far. We have seen oil prices reach a 13 year low and China’s economy slow down. Also our Canadian Loonie has been losing ground to the American dollar; causing many foodservice operators to wake up to sticker shock, HERE.

Until next time your customers want to know why they should spend money at your restaurant, bar or cafe. So give them the goods!